Chicken Floss Bread Roll Recipe

In a mixing bowl, dissolve sugar and milk powder in 100 grams water.

Add in egg and flour. Mix until there's no dry flour left.

Cover with plastic wrap then refrigerate for 30 to 45 minutes.

Mix in yeast and 20 grams reserved water using cut and fold technique. Do the same with salt and butter.

Knead for 5 minutes then do the slap and fold for 30 times or until it forms in a soft ball. Transfer into a greased bowl then cover with plastic wrap and refrigerate for another 30 minutes.

Take the dough out of the bowl and do the stretch and fold technique by tapping with some water.

Cover with plastic wrap and continue to proof for another 15 minutes.

Using your rolling pin, form your dough into a rectangular shape.

Evenly spread the dough with pesto then add some diced tomatoes.

Proof for 45 minutes or until it doubles in size. 

Bake at 350 degrees F or 180 degrees C for 15 minutes.

Flip your dough to the other side then spread with mayo and press the on the chicken floss.

Roll the dough and wrap with a plastic wrap to secure the roll for 10 minutes.

Cut out your desired size, spread each side with mayonnaise, then sprinkle and press more chicken floss. on the roll